Slow-Cooker Pot Roast with Root Vegetables and Red Wine

Slow-Cooker Pot Roast with Root Vegetables and Red Wine
Photo by Andrew Hugh Purcell

Ingredients

  • 3⁄4 cup peeled and finely chopped carrots
  • 3⁄4 cup fresh-squeezed, strained orange juice
  • 1-1⁄2 cups finely chopped Spanish onions
  • 3⁄4 cup peeled and finely chopped parsnips
  • 2 Tbs. unsalted butter
  • 2 tsp. kosher salt
  • 1 3-½-lb. boneless beef chuck roast
  • + 12 more ingredients
    • 1 14-oz. can whole peeled tomatoes, with juice
    • 4 sprigs fresh rosemary, tied together with kitchen twine
    • 1 Tbs. honey
    • 10 grinds black pepper
    • 1⁄4 cup low-sodium chicken stock
    • 1 cup red wine, such as Pinot Noir
    • 1 tsp. dried sage
    • 3⁄4 cup finely chopped celery
    • 3 Tbs. minced garlic
    • 1⁄4 cup plus 1 Tbs. tomato paste
    • cooked polenta, for serving
    • 1⁄4 cup all-purpose flour

With a wooden spoon, mix together 1⁄4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage. Add the meat and coat it all over with the marinade. Sprinkle evenly on all sides with the salt and pepper. Meanwhile, heat the butter in a 10-inch, heavy sauté pan over medium-high h...

View full recipe at Fine Cooking

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